Spicy Grilled Salmon Veggies Bowl
This colorful bowl combines juicy, spicy grilled salmon with a medley of roasted or grilled vegetables and fluffy grains. It’s fresh, flavorful, and perfectly balanced — offering heat, crunch, and tang in every bite. Ideal for healthy weeknight dinners or meal prep.
⏳Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the spicy salmon marinade:
2 salmon fillets (150–180 g each)
1 ½ tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp chili flakes
1 garlic clove, minced
Salt and black pepper, to taste
For the veggies:
1 small zucchini, sliced
1 red bell pepper, cut into strips
1 cup broccoli florets
1 small red onion, cut into wedges
1 tbsp olive oil
½ tsp salt
½ tsp paprika
For the bowl base:
1 cup cooked brown rice or quinoa
A handful of baby spinach or arugula
For the spicy yogurt sauce:
½ cup Greek yogurt
1 tsp hot sauce (or sriracha)
1 tsp lemon juic
1 tsp olive oil
1 small garlic clove, grated
Salt, to taste
Optional toppings:
Avocado slices
Fresh parsley or cilantro
Lemon wedges
Crushed red pepper flakes
Instructions
1. Marinate the Salmon:
In a bowl, whisk olive oil, lemon juice, paprika, cayenne, chili flakes, garlic, salt, and pepper.
Coat salmon fillets evenly and let sit for 10–15 minutes.
2. Prepare the Veggies:
Toss zucchini, bell pepper, broccoli, and red onion in olive oil, salt, and paprika.
Grill or roast at 400°F (200°C) for 15–18 minutes, until lightly charred and tender.
3. Grill the Salmon:
Heat a grill pan or outdoor grill over medium-high heat.
Grill salmon for 4–5 minutes per side, until slightly charred and flaky inside.
(You can also bake it at 400°F / 200°C for 12–15 minutes if preferred.)
4. Make the Sauce:
Mix Greek yogurt, hot sauce, lemon juice, olive oil, garlic, and salt until smooth.
Adjust spice to your liking.
5. Assemble the Bowl:
Add cooked rice or quinoa as the base.
Top with spinach, grilled veggies, and salmon fillet.
Drizzle spicy yogurt sauce generously.
Finish with avocado slices, herbs, and a squeeze of lemon.
Notes & Tips
Mild version: Reduce or skip cayenne and chili flakes for a gentle kick.
Extra flavor: Add a sprinkle of feta or roasted chickpeas on top.
Meal prep: Store salmon and veggies separately; reheat gently before serving.
Grain-free option: Replace rice with cauliflower rice or extra greens.
Frequently asked questions FAQ
Q: Can I air fry the salmon?
Yes! Air fry at 390°F (200°C) for 8–10 minutes, flipping halfway.
Q: What other veggies work well?
Asparagus, cherry tomatoes, eggplant, or carrots all grill beautifully.
Q: Can I make it dairy-free?
Yes — use coconut yogurt or a tahini-based sauce instead of Greek yogurt.
⚡ Nutritional Information
Calories: 490 kcal
Protein: 42 g
Carbs: 28 g
Fat: 22 g
Fiber: 5 g